3,426 make cheese recipes

Chocolaty, creamy, smooth and rich. This chocolate cheesecake is an ultimate indulgence.

Tastier than anticipated. My fiance was impressed. Good to refrigerate and reheat for lunch. It's better to reheat in the oven rather than the microwave to keep the crispiness of the bread.

Provolone oregano focaccia is a hearty Italian flatbread with whole wheat and semolina flour, garlic-infused olive oil pooled in the dimples, and provolone cubes baked into the dough. Bread-machine-free.

A savory curry-spiced pie crust made with whole wheat flour and cream cheese. Flaky, fragrant, and built for quiche.

Ugly Cake earns its name as the cream cheese topping bakes down into the yellow cake batter, leaving craggy peaks of sweetened cheese frosting on top. Looks rough, tastes like glory.

Pumpkin cheesecake bars with a buttery pecan streusel crust, spiced with cinnamon and allspice. A fall baking favorite that's easier to make and share than a whole cheesecake.

Bisquick pound cake with cream cheese, soaked in orange liqueur syrup and finished with a glossy apricot glaze. A bakery-worthy tube cake from a baking-mix shortcut.

Hawaiian wedding cake made from scratch with crushed pineapple, chopped nuts, and a whipped cream cheese frosting. A moist, fruity sheet cake with no butter in the batter.

This bread can either accompany or replace the Southwestem breakfast staple of refried beans topped with cheese or wrapped in a flour tortilla.

Red velvet pound cake baked low and slow in a tube pan with cocoa, shortening, and seven eggs for a dense, velvety crumb. Topped with cream cheese icing.

Midori cake is a pale-green Bundt built on yellow cake mix and pistachio pudding, soaked with melon liqueur and finished with a Midori-cream cheese glaze. Retro doctored cake mix at its showy best.

Red velvet cake with buttermilk and vinegar baked in three layers, topped with cream cheese pecan frosting. An oil-based cake with a tender crumb and classic tangy finish.

Tiramisu-style cake with three sponge layers soaked in espresso-rum syrup, filled with mascarpone cream, and finished with cocoa powder and chocolate shavings. A classic Italian pick-me-up.

The cake is so moist and buttery, with the creamy cream cheese topping, absolutely stunning. And it is so easy to make, everyone loves it.

My version of a low fat but cheesy vegetable bake for your slow cooker (CrockPot).

Fat-free cheesecake with nonfat cream cheese, egg whites, sugar, and vanilla on a graham cracker crust. Just 5 ingredients and 30 minutes of baking for a guilt-free dessert.